Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, October 17, 2014

Italian Sausage with Peppers and Onions

Here’s a great one for the world series regardless of your team, Italian sausage with peppers and onions. Heat up a bit of olive oil in a large non-stick pan while slicing half an onion and green pepper for each sausage you’ll be making. Sauté over medium heat with salt, black pepper, and a pinch of chili flakes for at least thirty minutes while stirring frequently. Add a couple of minced garlic cloves ten minutes before serving.

In the end your onions and peppers should be very soft and brown around the edges. There are no shortcuts, better to start early and leave them on a low heat to ensure perfection. Grill or fry your sausages until cooked through and serve. Bun is optional…cold beer is not.

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